A very easy way to turn a ordinary Potato into something spectacular. Ingredients: 5 Large Potatoes 6 Slices of Bacon 1 Stick of Butter 1/2 Cup of Half & Half 2 Cups Cheddar Cheese 1/4 Cup Green Onion 1/2 Cup Sour Cream Clean and rinse Potatoes. Apply Olive Oil and Salt. Smoke on Pit Barrel Cooker, Smoker or Grill until it reaches 195 Degrees. Cut of top part of Potato, and scoop out and place in a bowl. Slowly add Half & Half and Butter that has been melted in a saucepan. Stir together and add Bacon, Green Onion and Cheese. Season with salt and pepper. Stir in Sour Cream. Taste and Season as necessary. Scoop mixture back into Potatoes, and top with more Cheddar Cheese. Put back on smoker for 10-15 minutes or until cheese has melted. Enjoy! Watch the video below for detailed directions on making this.

In this video I combine two different cooking techniques in my quest for the Ultimate Smoked Pork Chop. Season Pork Chops with BBQ Rub of your choice. Sous Vide Pork Chops at 144 Degrees for 1-1.5 Hours Remove and dry off. Chill quickly using Ice, and store in fridge for a few hours. When ready to cook throw on Pit Barrel Cooker, Smoker or Grill. Remove once they reach a temperature of 140-145 Degrees. Enjoy! Watch the video below to see me make these delicious Pork Chops.

Ingredients: 4-6 lb Eye of Round Beef Roast 2 Tablespoon Worcestershire sauce 1 Tablespoon Kosher Salt 1 Tablespoon Coarse Ground Black Pepper Au Jus 16oz Water 8oz Johnny’s French Dip Au Jus base 1 Sweet Onion thinly sliced 2 teaspoons Olive Oil Salt and Pepper to taste Prepare BBQ Smoker or grill for indirect cooking at 250-275⁰. Add wood chunks to hot coals for smoke. Rub Worcestershire sauce over the surface of the roast and season with Kosher Salt and Black Pepper on all sides. Hang the roast in the Pit Barrel Cooker. Toss the sliced onion in half size aluminum with olive oil, salt, and pepper. Place the pan on the cooking grate when the Roast is done. Sweat the onion for 20 minutes stirring half way and add the Au Jus base and water. Cover the pan and simmer. Insert a meat probe thermometer set for an internal temperature of 130⁰ (medium rare). Continue to cook the roast until it hits target temp and remove from smoker about 1-2 hours total cook time. Rest the roast for 30 minutes before thinly slicing. Place the slices in the jus for serving. Serve the roast beef on fresh French Rolls topped with a creamy horseradish sauce, thinly sliced Provolone cheese, and a bowl of the Au Jus for dipping. Watch the video below for step by step directions.

Here is a delicious way to make Korean Style Beef Short Ribs. Season with Salt and Pepper. Rub some Brown Sugar into meat. Let rest while you prepare the marinade. Ingredients: 3/4 Cup Soy Sauce 3/4 Cup Water 3 Tablespoons White Vinegar 2 Tablespoons Sesame Seed Oil 4 Clove Garlic, Minced 2 Tablespoons Ginger, Minced 4-5 Fresh Green Onions, Chopped 1 Tablespoon Black Pepper Let Beef marinate in the mixture for at least 6 hours, preferably overnight. Grill for 4-5 minutes per side. Enjoy! Watch the video below to see how easy this is to make.

Here is a simply and easy way to cook Shrimp Sous Vide Style for Shrimp Cocktails. Sprinkle Shrimp with Salt and Baking Soda. Place in bag with Butter and Lemon Slices. Cook for 40 minutes at 137 Degrees. Remove and shock chill with some ice, and place in refrigerator for a few hours to get cold. Serve with cocktail sauce and lemon slices, Enjoy! Watch my video below for complete instructions.

A Super and Easy way to smoke some Pork Belly on the Pit Barrel Cooker. No cure needed, and it is absolutely delicious! Season Pork Belly with your choice of seasoning or BBQ Rub. Place hooks in both sides, and hang in Pit Barrel Cooker. Cook until in reaches 165 degrees. Remove and wrap in Butcher Paper or Foil, and place back in Pit Barrel Cooker on grate. Continue cooking until it reaches 195 degrees. Remove paper or foil and place directly on grate, fat side down, for 10-20 minutes to crisp up. Slice and enjoy! Check out my video below for more detailed instructions on how do this yourself.

A super easy way to smoke some delicious Pork Loin Roast in your Pit Barrel Cooker. Season a Pork Roast with a BBQ Rub of your choice. Place hooks at both ends of the Pork Roast and hang from the Pit Barrel Cooker. Cook until temperature reaches 145 degrees. Remove and cover with foil and allow to rest for at least 20 minutes before slicing. Enjoy! Watch my video below to see the whole process.

Here is a very basic and simple way to smoke some delicious Tri Tip in your Pit Barrel Cooker. Season Tri Tip with Rub of your choice. Hang on hook in Pit Barrel Cooker. Remove when it reaches a temperature of 132-135 degrees. Cover with foil and let rest at least 20 minutes before slicing. Watch my video below for complete step by step directions.

Here is a quick review of the Tramontina Ice Maker. Watch the video below to see my complete review.

Here is a very easy yet delicious way to cook whole pork spare ribs in the Pit Barrel Cooker. Season ribs with rub of your choice. Place hooks through second or third rib, and hang in Pit Barrel Cooker. Check at 2-3 hours, and remove when ribs have a nice bend to them. Wrap in foil with a bit more rub, and liquid (Beer, Fruit Juice or Stock) add a little bit of BBQ sauce, and place on grate in Pit Barrel Cooker for half an hour to 45 minutes or so until ribs are tender. Slice and enjoy! Watch my video below for complete step by step instruction.

Here is a super easy way to make some delicious smoked chicken in your Pit Barrel Cooker. Cut chicken in half with shears. Season with rub of your choice. Place hooks through top of chicken, and hang to cook in the Pit Barrel Cooker. Remember to cook to a minimum of 165 degrees Fahrenheit. Check out my video below for more detailed instructions.

Here is a very simple but delicious way to smoke pork shoulder on the Pit Barrel Cooker. Take some pork shoulders, also sometimes called Boston Butt, and season with BBQ Rub of your choice. Hang hooks on both sides, and hang in your Pit Barrel Cooker. Cook until it reached a temperature of 160-165 degrees. Remove and wrap in foil with a bit more rub, liquid (Beer, Fruit Juice or Stock) and place back in Pit Barrel on top of grate and continue cooking until temprature reaches 200-203 degrees. Shred with claws or a couple of big forks. Add some juices from the foil for flavor. Enjoy! Watch the video below for more detailed instructions.